Scotch Marmalade Recipe


30 Apr Scotch Marmalade Recipe


Andrew might have dropped the jar of whisky, but I dropped the ball. Two posts on Scotch Marmalade and no recipe? I thought I’d linked the original story to the article, but it turns out I hadn’t. And people have noticed.

This is my variation on a recipe that appeared in the September 2008 issue of Report on Business. The article credits Bill Sweete, owner of Sidecar Bar & Grill in Toronto, with its creation. So a big thanks to David Fielding for his article pointing us to Bill and his inspired infusion.

Now before you get all het up about me ruining perfectly good scotch, we used an inexpensive blend by Whyte & Mackay (about $25). I would never mess with a single malt. I won’t allow ice near my Glenmorangie, let alone a handful of spices. Andrew had tried the Whyte & Mackay on its own and didn’t care for it, so we looked upon the original batch of “marmalade” as more of a salvage mission than a sacrilege.

Anyway, I promised Barbara and “the admiral” that I’d share the recipe, so here goes.


Scotch Marmalade
Printable Recipe
Adapted from Bill Sweete’s recipe published in Report on Business.


  • zest from 3 oranges, peeled in strips
  • 1 star anise
  • 1 cardamom pod
  • 1 vanilla bean, sliced in half lenthwise
  • 1 2-inch stick of cinnamon
  • a “touch” of honey (about 1 tsp)
  • 1 750 mL bottle of Whyte & Mackay (or other inexpensive scotch that isn’t smokey and peaty)


  1. Peel strips of zest from the oranges, making sure to take only the zest and not the bitter white pith.
  2. Slice the vanilla bean lengthwise.
  3. Place the orange zest, spices and honey in a clean 1-litre mason jar with tight fitting lid.
  4. Pour the scotch into the jar and seal.
  5. Leave the scotch to infuse for 3 to 4 weeks.
  6. When ready to serve, strain through a coffee filter.
  7. Serve on the rocks or straight up.

Photo © Crystl. Published under a Creative Commons License.

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No Comments
  • seacook
    Posted at 17:40h, 30 April Reply

    Many thanks for sharing your recipe. I am sure that it will be most appreciated by “the Admiral” on our next West Coast sailing adventure. Iwonder how it would be slightly warmed on a cool evening in a quiet bay???? I guess we will have to try it and let you know!

  • danamccauley
    Posted at 18:13h, 30 April Reply

    Thanks for this post! I have a bottle of inexpensive scotch that Martin bought in NFLD when he was entertaining his dive buddies last June. No one has touched it since he got back so I think I’ll turn it into spiced scotch so that I can be just like you. Without the floor mopping though.

  • Christie's Corner
    Posted at 13:22h, 04 May Reply

    Seacook, I’ve no idea how it would taste warmed, but it’s amazing over ice. If you make it, let me know how it turns out!

    Dana, this is definitely the perfect recipe for an inexpensive scotch that’s not being consumed. And I’m done with floor mopping. New mason jar with tight lid is the first ingredient on the list!

  • The Diva on a Diet
    Posted at 15:07h, 04 May Reply

    Woohoo! You know I’ll be trying this first chance I get … hopefully next week. Thanks, Charmian! :)

  • The Diva on a Diet
    Posted at 15:07h, 04 May Reply

    Woohoo! You know I’ll be trying this first chance I get … hopefully next week. Thanks, Charmian! :)

  • Elyse
    Posted at 01:30h, 05 May Reply

    Yay! So glad to see the recipe!! Thanks for posting it.

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